Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the wells.

In a mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.

In a separate bowl, whisk together the vegetable oil, milk, egg, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Gently fold in the blueberries until evenly distributed throughout the batter.

Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

While the muffins are baking, crack the eggs into a bowl and add the milk. Whisk together until well combined.

Heat a non-stick skillet over medium heat and add a small amount of butter or oil.

Pour the egg mixture into the skillet and let it cook undisturbed 20 seconds.

Gently scramble the eggs with a spatula until they are cooked to your desired consistency.

Season the scrambled eggs with salt and black pepper to taste.

Brew and prepare the coffee to your liking.

Serve the blueberry muffins alongside the scrambled eggs, and coffee.